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Course Criteria
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3.00 Credits
Exercise in extreme environments, including heat/cold/humidity, the ocean, high altitudes, and space fight. Pre-requisites: EXPH 310 or BIOL 406. Spring.
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1.00 Credits
Discussion of the differential and unique effects of exercise on women and children. Topics may include pregnancy, menopause, bone health, and the female triad. Prerequisites: EXPH 310, 312. Spring, even numbered years.
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1.00 Credits
Discussion of current research in cell and molecular biology related to exercise physiology. Prerequisites: EXPH 310 or BIOL 401 or 405. Spring, odd numbered years.
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1.00 - 4.00 Credits
Original investigation into a topic of the student's choice under the direction of a faculty member. Research is encouraged for all students interested in graduate study. Open only to Exercise Physiology majors with the approval of Program Director. Fall, Spring and Summer, as needed.
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1.00 - 8.00 Credits
Independent Study in Exercise Physiology
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3.00 Credits
This introductory course will approach the history of fermentation and fermented foods and beverages through cultural, political, social and economic themes from Ancient times to the 21st century. Examinations of basic scientific principles and fermentation arts will also be featured. The course will analyze how the various products of fermentation - from alcohol to penicillin - have shaped societies and how those societies have shaped fermented products. These products and the people who have used them range from the religious, political and medical elite to ordinary people. Indeed, while much attention in fermentation studies focuses upon wine and beer, the course will examine how fermented foods became essential items in diets, fermented medicines became standard prescriptions and fermented fuels have become staples in current energy consumption and a hope for future renewable alternatives. The story of fermentation has international dimensions, so the course will utilize transnational examples when applicable. The course will analyze how, at a given time, humans have interacted with fermented products and the social, cultural, political, and economic consequences.
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4.00 Credits
An introduction to the cell biology and biochemistry of food, beverage and pharmaceutical fermentation using bacteria and fungi; Historical important of fermentation as a means of food preservation; Sanitation, food safety and a survey of fermentation products; Probiotics and the value of fermented foods for human health in areas of nutrition, disease resistance, and maintaining a healthy human microbiome.
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4.00 Credits
Students will become familiar with the basic types of fermented foods available to consumers, the basic types of processes utilized to preserve these foods and the fundamental scientific principles behind these processes. Students will understand the main concepts of quality control for safety and quality in the processing of foods. Students will also become familiar with the vocabulary of food technology in order to better understand the literature of food fermentation and evaluate the safety, advertising, quality and marketing of fermented foods.
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4.00 Credits
As an introduction to brewing, the class focuses on barley, malt, hops, fermentation biology, beer composition, and sensory perception. Samples of beers are used to illustrate the sensory properties (flavor, color, foam and haze), microbiological processes, and chemical components that determine characteristics of various beer types. Students learn to recognize the major features of beers that determine quality. Students will also learn elementary processes to produce various types of beers.
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4.00 Credits
This course is designed to introduce students to the science of wine making. Students will study various types of wines and perform the processes of wine cellar operations. Students will become familiar with various types of wine making and equipment. Techniques and reasons for using various winemaking additives will be explored. Students will be exposed to the basic features and functions of a commercial winery.
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